Ingredients: 2 large fresh tomatoes, peeled and chopped 3 tablespoons fresh mint 1 cucumber, peeled and grated 1 cup shopped green onion 1 cup bulghour 1 cup cold water 1 cup minced parsley 1/2 cup olive oil 1/2 cup lemon juice 1/2 cup ice water Dash cayenne Salt and pepper, to taste Directions:Combine bulghour with the remainder of ingredients and refrigerate 1 hour before serving. To serve, line a serving bowl with Romaine lettuce leaves. Shape Tabouleh in the center. |